For The Love of Hops

For The Love of Hops
Author: Stan Hieronymus
Publsiher: Brewers Publications
Total Pages: 326
Release: 2012-11-15
ISBN 10: 1938469038
ISBN 13: 9781938469039
Language: EN, FR, DE, ES & NL

For The Love of Hops Book Review:

It is difficult to believe that at one time hops were very much the marginalized ingredient of modern beer, until the burgeoning craft beer movement in America reignited the industry's enthusiasm for hop-forward beer. The history of hops and their use in beer is long and shrouded in mystery to this day, but Stan Hieronymous has gamely teased apart the many threads as best anyone can, lending credence where due and scotching unfounded claims when appropriate. It is just one example of the deep research through history books, research articles, and first-hand interviews with present-day experts and growers that has enabled Stan to produce a wide-ranging, engaging account of this essential beer ingredient. While they have an exalted status with today's craft brewers, many may not be aware of the journey hops take to bring them, neatly baled or pressed into blocks and pellets, into the brewhouse. Stan paints a detailed and, at times, personal portrait of the life of hops, weaving technical information about hop growing and anatomy with insights from families who have been running their hop farms for generations. The author takes the reader on a tour of the main growing regions of central Europe, where the famous landrace varieties of Slovenia, the Czech Republic, and Germany originate, to England and thence to North America, and latterly, Australia and New Zealand. Growing hops and supplying the global brewing industry has always been a hard-nosed business, and Stan presents statistics on yields, acreage, wilt and other diseases, interspersed with words from the farmers themselves that illustrate the challenges and uncertainties hop growers face. Along the way, Stan gives details about some of the most well-known varieties—Saaz, Hallertau, Tettnang, Golding, Fuggle, Cluster, Cascade, Willamette, Citra, Amarillo, Nelson Sauvin, and many others—and their history of use in the Old World and New World. The section culminates in a catalog of 105 hop varieties in use today, with a brief description of character and vital statistics for each. Of course, the art and science of using hops in making beer is not forgotten. Once the hops have been harvested, processed, and delivered to the brewery, they can be used in myriad ways. The author moves from the toil of the hop gardens to that of the brewhouse, again presenting a blend of history and present-day interviews and research articles to explain alpha acids, beta acids, bitterness, harshness, smoothness, and the deterioration of bittering flavors over time. Perception is all important when discussing bitterness, and the author touches on genetics, evolution, the vagaries of individuals' perceptions of bitterness, and changing tastes, such as the “lupulin shift.” The meaning of the international bitterness unit, or IBU, is not always properly understood and here Stan lays out a brief history of how the IBU came to be and an appreciation of the many variables affecting utilization in the boil and final bitterness in beer. Adding hops is not as simple as it sounds, and Stan's research illustrates that if you ask ten brewers about something you will get eleven opinions. Early additions, late additions, continuous hopping, first wort hopping, and hop bursting are all discussed with a healthy dose of pragmatic wisdom from brewers and a pinch of chemistry. There then follows an entire chapter devoted to the druidic art of dry hopping, following its commonplace usage in nineteenth-century England to the modern applications found in today's US craft brewing scene. The author uncovers hop plugs, hop coffins, and the “pendulum method,” along with the famous hop rocket and hop torpedo used by some of America's leading craft breweries. Every brewer has their dry hopping method and, gratifyingly, many are happy to share with the author, making this chapter a great source for inspiration and ideas. Many of the brewers the author interviewed were also happy to share recipes. There are 16 recipes from breweries in America, Belgium, Czech Republic, Denmark, England, Germany, and New Zealand. These not only present delicious beers but give some insight into how professional brewers design their recipes to get the most out of their hops. As always, Stan imparts wisdom in an engaging and accessible fashion, making this an amazing compendium on “every brewer's favorite flower.”

For the Love of Hops

For the Love of Hops
Author: Stan Hieronymus
Publsiher: Unknown
Total Pages: 321
Release: 2012
ISBN 10: 9781938469015
ISBN 13: 1938469011
Language: EN, FR, DE, ES & NL

For the Love of Hops Book Review:

"Discusses the science and culture of hops, exploring such topics as history, hop varieties, brewing and dry-hopping techniques, and provides commercial recipes for brewing beer"--

The Hops List

The Hops List
Author: Julian Healey
Publsiher: Blurb
Total Pages: 390
Release: 2019-01-09
ISBN 10: 9780648035503
ISBN 13: 0648035506
Language: EN, FR, DE, ES & NL

The Hops List Book Review:

The Hops List is the world's most comprehensive beer hop dictionary. Use it to discover new hop flavours and aromas from around the world. The first of its kind, this book is the largest collection of hops information ever compiled. With it you'll have access to analytical data, tasting notes, substitutes, style suggestions and lots more. Inside you'll also discover brilliant insights from brewmasters at some of the world's most prestigious craft breweries. Deschutes, D.G. Yuengling & Son and Brooklyn Brewery among others reveal some of their favourite varieties as well as tips on how to use them best.The Hops List is a fantastic resource for professional brewers, amateur brewers and craft beer connoisseurs wanting an exhaustive resource on just about every beer hop on the planet.

Malt

Malt
Author: John Mallett
Publsiher: Brewers Publications
Total Pages: 300
Release: 2014-12-08
ISBN 10: 193846916X
ISBN 13: 9781938469169
Language: EN, FR, DE, ES & NL

Malt Book Review:

Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of this key ingredient used in virtually all beers. This book provides a comprehensive overview of malt, with primary focus on barley, from the field through the malting process. With primers on history, agricultural development and physiology of the barley kernel, John Mallett (Bell’s Brewery, Inc.) leads us through the enzymatic conversion that takes place during the malting process. A detailed discussion of enzymes, the Maillard reaction, and specialty malts follows. Quality and analysis, malt selection, and storage and handling are explained. This book is of value to all brewers, of all experience levels, who wish to learn more about the role of malt as the backbone of beer.

Who Hops

Who Hops
Author: Katie I. Davis
Publsiher: Houghton Mifflin Harcourt
Total Pages: 34
Release: 2002
ISBN 10: 9780152166083
ISBN 13: 0152166084
Language: EN, FR, DE, ES & NL

Who Hops Book Review:

Lists creatures that hop, fly, slither, swim, and crawl, as well as some others that don't.

The Complete Guide to Growing Your Own Hops Malts and Brewing Herbs

The Complete Guide to Growing Your Own Hops  Malts  and Brewing Herbs
Author: John N. Peragine
Publsiher: Atlantic Publishing Company
Total Pages: 336
Release: 2011
ISBN 10: 1601383533
ISBN 13: 9781601383532
Language: EN, FR, DE, ES & NL

The Complete Guide to Growing Your Own Hops Malts and Brewing Herbs Book Review:

Provides information on a variety of hops, grains, and herbs and offers instructions on their growth and harvest and the essentials of home brewing.

Water

Water
Author: John Palmer,Colin Kaminski
Publsiher: Brewers Publications
Total Pages: 300
Release: 2013-09-16
ISBN 10: 1938469100
ISBN 13: 9781938469107
Language: EN, FR, DE, ES & NL

Water Book Review:

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.

Hops and Glory

Hops and Glory
Author: Pete Brown
Publsiher: Pan Macmillan
Total Pages: 356
Release: 2011-08-19
ISBN 10: 0230740472
ISBN 13: 9780230740471
Language: EN, FR, DE, ES & NL

Hops and Glory Book Review:

The original India Pale Ale was pure gold in a glass; a semi-mythical beer specially invented, in the 19th century, to travel halfway around the world, through storms and tropical sunshine, and arrive in perfect condition for a long, cold drink on an Indian verandah. But although you can still buy beers with ‘IPA’ on the label they are, to be frank, a pale imitation of the original. For the first time in 140 years, a keg of Burton IPA has been brewed with the original recipe for a voyage to India by canal and tall ship, around the Cape of Good Hope; and the man carrying it is the award-winning Pete Brown, Britain’s best beer write. Brazilian pirates and Iranian customs officials lie ahead, but will he even make it that far, have fallen in the canal just a few miles out of Burton? And if Pete does make it to the other side of the world with ‘Barry’ the barrel, one question remains: what will the real IPA taste like? Weaving first-class travel writing with assured comedy, Hops and Glory is both a rollicking, raucous history of the Raj and a wonderfully entertaining, groundbreaking experiment to recreate the finest beer ever produced.

Audacity of Hops

Audacity of Hops
Author: Tom Acitelli,Tony Magee
Publsiher: Chicago Review Press
Total Pages: 480
Release: 2017-06-01
ISBN 10: 1613737114
ISBN 13: 9781613737118
Language: EN, FR, DE, ES & NL

Audacity of Hops Book Review:

Charting the birth and growth of craft beer across the United States, Tom Acitelli offers an epic, story-driven account of one of the most inspiring and surprising American grassroots movements. In 1975, there was a single craft brewery in the United States; today there are more than 2,500. This entertaining and informative history brims with charming, remarkable stories, which together weave a very American business tale of formidable odds and refreshing success.

The Magic School Bus Hops Home

The Magic School Bus Hops Home
Author: Patricia Relf,Joanna Cole
Publsiher: Scholastic Inc.
Total Pages: 32
Release: 1995
ISBN 10: 9780590484138
ISBN 13: 0590484133
Language: EN, FR, DE, ES & NL

The Magic School Bus Hops Home Book Review:

Oh, no! Wanda's best friend, Bella the bullfrog, is missing. The class wants to help look for her. Ms. Frizzle says, "The best way to find a frog is to be a frog!" So, the kids take a ride on the Magic School Bus. Join them as they shrink to frog size and learn all about animal habitats!

Yeast

Yeast
Author: Chris White,Jamil Zainasheff
Publsiher: Brewers Publications
Total Pages: 304
Release: 2010-02-01
ISBN 10: 1938469062
ISBN 13: 9781938469060
Language: EN, FR, DE, ES & NL

Yeast Book Review:

Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.

Brewing with Wheat

Brewing with Wheat
Author: Stan Hieronymus
Publsiher: Brewers Publications
Total Pages: 295
Release: 2010-03-10
ISBN 10: 1938469089
ISBN 13: 9781938469084
Language: EN, FR, DE, ES & NL

Brewing with Wheat Book Review:

The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?

Brew Like a Monk

Brew Like a Monk
Author: Stan Hieronymus
Publsiher: Brewers Publications
Total Pages: 296
Release: 2005-09-01
ISBN 10: 0984075631
ISBN 13: 9780984075638
Language: EN, FR, DE, ES & NL

Brew Like a Monk Book Review:

Discover what makes the heavenly brews of Belgium so good in this new book by long time Real Beer Page Editor Stan Hieronymus. In Brew Like a Monk, he details the beers and brewing of the famous Trappist producers along with dozens of others from both Belgium and America. Sip along as you read and, if you feel yourself divinely inspired to brew some of your own, try out the tips and recipes as well!

American Sour Beer

American Sour Beer
Author: Michael Tonsmeire
Publsiher: Brewers Publications
Total Pages: 398
Release: 2014-06-15
ISBN 10: 1938469135
ISBN 13: 9781938469138
Language: EN, FR, DE, ES & NL

American Sour Beer Book Review:

One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.

Brewing Local

Brewing Local
Author: Stan Hieronymus
Publsiher: Brewers Publications
Total Pages: 350
Release: 2016-10-07
ISBN 10: 1938469372
ISBN 13: 9781938469374
Language: EN, FR, DE, ES & NL

Brewing Local Book Review:

Americans have brewed beers using native ingredients since pre-Columbian times, and a new wave of brewers has always been at the forefront of the locavore movement. Brewers use locally-grown, traditional ingredients as well as cultivated and foraged flora to produce beers that capture the essence of the place they were made. In Brewing Local, Stan Hieronymus examines the history of how distinctly American beers came about, visits farm breweries, and goes foraging for both plants and yeast to discover how brewers are using novel ingredients to create unique beers. The book introduces brewers and drinkers to the ways herbs, flowers, plants, trees, and shrubs flavor distinctive beers. A catalog of over 170 different ingredients describes the aroma and flavor influence they have on beer. Brewing Local includes 22 recipes from nationally recognized craft brewers and homebrewers.

Hop Variety Handbook

Hop Variety Handbook
Author: Dan Woodske
Publsiher: Createspace Independent Pub
Total Pages: 140
Release: 2012-05-14
ISBN 10: 9781475265057
ISBN 13: 1475265050
Language: EN, FR, DE, ES & NL

Hop Variety Handbook Book Review:

Why do hops give off the flavor and aroma that they do? "Because" is not the answer. They vary in Alpha Acids, Beta Acids, Myrcene and a host of other oils and acids. Where they are grown even matters. This book covers over 110 individual hops and breaks them down piece-by-piece so you can properly craft your next homebrew. It also gives you information on what to expect regarding flavor and aroma. The Author owns a brewpub and was constantly getting asked about the hops in his beer and how he got it to taste like that. After months of leafing through sales brochures, researching hop farmers, and experimenting himself, he puts all of that "hopped up" knowledge into one source - in an easy to access manner specifically for the homebrewer in all of us.

Hops and Hop Picking

Hops and Hop Picking
Author: Richard Filmer
Publsiher: Shire Publications
Total Pages: 80
Release: 1982
ISBN 10:
ISBN 13: CORNELL:31924094715756
Language: EN, FR, DE, ES & NL

Hops and Hop Picking Book Review:

The hop has been intimately involved in social history for many centuries. This book examines hop's history since the earliest times, describing the traditional tools of the trade, the growers, the pickers and those whose versatile skills have through the centuries made the hop industry a success.

Brewing

Brewing
Author: Michael J. Lewis,Tom W. Young
Publsiher: Springer Science & Business Media
Total Pages: 398
Release: 2012-12-06
ISBN 10: 1461507294
ISBN 13: 9781461507291
Language: EN, FR, DE, ES & NL

Brewing Book Review:

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

The Homebrewer s Garden

The Homebrewer s Garden
Author: Dennis Fisher,Joe Fisher
Publsiher: Storey Publishing
Total Pages: 192
Release: 2011-02-28
ISBN 10: 1603427511
ISBN 13: 9781603427517
Language: EN, FR, DE, ES & NL

The Homebrewer s Garden Book Review:

Grow a beer garden! Enhance the flavor, aroma, and personality of your homebrew by cultivating your own hops, herbs, and malt grains. With expert advice on choosing and maintaining the best plants for your needs, Joe Fisher and Dennis Fisher show you how to turn a small patch of backyard, or even a few window boxes, into a renewable brewing supply store. Discover the satisfaction that comes from brewing tasty beers using fresh homegrown ingredients.

Principles of Brewing Science

Principles of Brewing Science
Author: George Fix
Publsiher: Brewers Publications
Total Pages: 190
Release: 1999-11-15
ISBN 10: 1938469194
ISBN 13: 9781938469190
Language: EN, FR, DE, ES & NL

Principles of Brewing Science Book Review:

Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing. As an introduction to the science of brewing chemistry for the homebrewer to the serious brewer’s desire for detailed scientific explanations of the process, Principles is a standard addition to any brewing bookshelf.